Besan ki roti with onions (Gram flour roti with onions)

Besan ki roti (gram
flour) is a classic North Indian flavorful roti. Besan is also known as gram
flour which is made from ground dried chickpeas and yellow in color. Besan roti
is made with the dough of besan and wheat flour and seasoned with spices. To
enhance the flavor onion and Methi (fenugreek leaves) is also added to it. All
the spices and ingredients are kneaded into the dough. Besan ki roties are
nutritious because of the protein content of chick peas. Gram flour is gluten
free that is the reason whole wheat flour is added to make the dough and roti.
If you have gluten allergy then instead of wheat flour you can add mashed
boiled potato to make the dough.

3. Add a little water at a time and mix it in a rotating motion from the center of the bowl to outward until it form dough and it cleans the sides of the bowl.

4. Dough may seems to be sticky, knead it with some oil in the hands, make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour.

Directions for making of the besan roti:

1. Pre heat the tava (cast iron flat griddle) on medium heat.

2. Take some extra flour in a plate for dusting.

Heat the griddle

Flour for dusting

3. Knead the dough with oily hands for a minute, and then roughly divide the dough into 10 equal parts without forming into the balls.(Size of the balls depends how thick you want to make the roties.)

4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.

5. Place the ball of dough into flour and press flat, dusting on both sides.

6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a 6” circle or as you prefer.

Place the dough on rolling board

Roll the dough into 6" circle

7. Now pick the roti and pat between your hands for few seconds to shake off the excess flour.

8. Place the roti on the hot tava, and let it cook, in about 30 seconds little bubble will start appearing with the help of a tongs turn over to other side and cook for 30 seconds. If the roti sticks to the tava (griddle), it is not hot enough, if it is too dark or burn, it is too hot, adjust the heat accordingly.

Place the roti on hot griddle

Turn the roti to other side

9.Once both side of the roti are cooked, then with the tongs (chimta) lift the roti off the tava (griddle) and immediately place it over the medium flame on the gas stove, keep moving the roti in a circular motion about all the time.

10. Cook the roti on both sides over the flame, when you see black or brown spots on both side of roti, and you have the desired crispness, take the roti off the stove.

11. Slap the roti lightly over the cooking board to take the flour out, and then apply some butter or ghee. Serve the roti hot.

Place the roti on the flame on the gas stove

Roti is cooked from both the sides

Apply the butter or ghee on the roti

Rack

Tips:

1. Fresh chopped ½ cup of methi or ¼ cup of dried methi could be added to the flour.

2.Grated muli (white horse radish) could be added to the roti.

3. Any spice or ingredient could be added or taken off according to taste.

4. If you have electric stove then take a rack and place it over the burner, and then cook roti over the rack.